Coconut lovers will go crazy over these chocolate chip coconut muffins! Exploding with coconut flavor thanks to coconut milk, coconut oil, and coconut flakes. For double coconut muffins, sprinkle sweetened shredded coconut on top of the muffin batter in the muffin pan.

We love Coconut Muffins

Is there anything better than the sweet smell of muffins baking in the oven? Obviously, the answer is no! But these double coconut muffins are extra intoxicating! And will make your kitchen smell like a tropical island!

They’re perfect for spring or holidays like Easter and mother’s day! Or any day you’re craving some coconut. Which if you’re anything like me… is everyday. Coconut cheesecake… coconut bundt cake… coconut cream eggs… there are too many good coconut recipes to choose from.

Coconut Muffin Ingredients

• All-Purpose Flour: I don’t suggest using any other variety of flour. A gluten free 1 for 1 flour may work, but experiment at your own risk. I don’t suggest using wheat flour, coconut flour, almond flour, or oat flour.
• Baking Powder: Yes, 1 tablespoon of baking powder! The coconut, chocolate chips, flour, baking powder, and salt are your dry ingredients. Make sure your baking powder is fresh (active) and don’t sub it for baking soda.
• Salt: A tiny pinch balances out the sweetness and enhances all the other flavors in this recipe. Without the salt, the muffins will taste quite sweet and a little flat.
• Coconut Oil: A 1/2 cup of oil ensures our coconut muffins are extra moist and loaded with coconut flavor! Read my tips below for subbing the oil if need be.
• Granulated Sugar: You can use coconut sugar or even brown sugar instead, but this will change the taste and look of your muffins. For best results, use granulated sugar.
• Eggs: Use large eggs and make sure they’re at room temperature before adding them to the muffin batter. You cannot make these muffins without eggs.
• Vanilla Extract: Adds it’s signature rich flavor and helps enhance all the other flavors in the muffins.
• Coconut Milk: Adds coconut flavor and makes the muffins nice and moist! Read my tips below for subbing the coconut milk if need be.
• Coconut: I love to use sweetened shredded coconut, but you can also use unsweetened coconut flakes. Don’t use more coconut flakes than called for, or your muffins will dry out.
• Chocolate Chips: I love semi-sweet chocolate chocolate chips, but you can use any variety you’d like. Mini chocolate chips or dark chocolate chips work great! You can also leave out the chocolate chips. But why would you?

Let’s talk Coconut Milk

• Choose Thai-style coconut milk that comes in a can. Other varities of coconut milk will techincally work but might create a less moist and flavorful muffin.
• When you open the can, pour the entire amount of liquid into a large bowl. Then use a whisk to beat it into a smooth liquid.
• You don’t want any large lumps or clumps in the coconut milk.
• You can place any extra coconut milk in the fridge and save it for another recipe.
• You can use regular cow’s milk instead of coconut milk, but this will reduce the overall coconut flavor.

Let’s Talk Coconut Oil

• For the best coconut flavor, you should use unrefined coconut oil. This adds a ton of tropical coconut flavor!
• Refined coconut oil will work, but it won’t add any extra coconut flavor to these muffins.
• Gently melt the oil and then cool to room temperature before adding it to the muffin batter. It should be in a liquid state but not hot.
• If you don’t want to use coconut oil at all, you may sub olive oil, canola oil, or vegetable oil. Olive oil will change the flavor of the muffins.

The Best Muffin Pan

Yes, the muffin pan you use matters! And it’ll make a difference in how your muffins come out of the oven.

• Use a metal or aluminized steel baking pan. No glass, ceramic, or silicone muffin tins please. If you use those, your muffins may come out different than mine.
• Cheap and thin metal or aluminum bakeware will often yield darker colored baked goods with potentially overcooked muffin bottoms. These pans also often cause sticking and uneven baking.
• For the best results, use a light colored heavy-duty muffin pan, like this USA pan or this OXO muffin pan.
• Do not use glass or ceramic muffin pans for this recipe. The muffin cups are far too thick and won’t bake quickly or evenly. If you do decide to use this type of pan, you’ll likkely need to add 10 to 20 minutes onto the bake time.
• No matter which pan you use, ensure you bake the muffins until they are domed and golden brown. About 18 minutes, or until a toothpick inserted in the center comes out clean.

Do I Need Muffin Liners?

• Yes, muffin liners are pretty essential for baking the best muffins.
• My favorite muffin liners are these unbleached large muffin liners. They fit my muffin tin perfectly and don’t get wet or soggy while baking!
• If you don’t have muffin liners, you could generously grease the muffin tin with a baking spray. I don’t suggest buttering the muffin tin because the butter will burn in the oven.
• If you choose the no muffin liners method, you’ll need to use a knife to remove the muffins from the muffin pan. And you do run the risk of the muffins sticking to the muffin pan.

Fill the Muffins Cups

• The easiest way to evenly fill the muffin pan is to use a large ice cream scoop! This is my go-to no mess trick and it makes perfectly even sized muffins.
• Don’t be afraid to fill the muffin cups all the way up to the brim. The muffin batter won’t overflow! It’ll create a nice little muffin top dome.
• Once the muffin cups are full, feel free to sprinkle extra sweetened shredded coconut on top! You can also press a few chocolate chips on top, too.

Coconut and chocolate are an unbeatable flavor combination! If you agree, this new recipe will easily become one of your favorite muffin recipes. What new coconut recipe do you want to see next? I’m thinking I might try my hand at banana coconut muffins next!

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